jmcquown wrote:

> Fondue. Probably
>
> Swiss Cheese Fondue
>
> 1 clove garlic, crushed
> 1-1/2 c. dry white wine
> 1 Tbs. brandy, kirsch or lemon juice
> 1 lb. (4 cups) shredded swiss cheese
> 3 Tbs. flour
> dash pepper
> dash ground nutmeg
> cubes of french bread
>
> Rub garlic inside fondue pot or saucepan. Pour wine into the pot and
> heat on low but do not boil. Stir in brandy, kirsch or lemon juice.
>
> Meanwhile, toss the cheese with the flour until well coated. Add
> cheese by handfuls to the hot wine mixture in the fondue pot, stirring
> with a wooden spoon until cheese incorporates and is nicely melted.
> Add pepper and nutmeg, adjust seasonings to taste.
>
> Spear chunks of bread on long-handled fondue forks and dip into the
> cheese mixture.
>
> Cheddar Fondue
>
> 2 c. half & half
> 2 Tbs. Worcestershire sauce
> 2 tsp. dry mustard
> 2 cloves garlic
> 2 lbs. shredded mild cheddar
> 3 Tbs. all purpose flour
> French bread, peeled, cooked deveined shrimp and/or cooked diced ham
>
> Rub the fondue pot with garlic. Over low heat, heat half & half,
> Worcestershire sauce and mustard powder until hot. Toss cheese with
> flour and then add gradually to the fondue pot stirring until smooth.
> Add salt & pepper to taste.
>
> Serve fondue by spearing pieces of shrimp, ham or bread on
> long-handled fondue forks and dipping in the cheddar cheese sauce.
> ************************************************** ******
> Additional ideas of course include spearing and dipping fresh veggies
> like broccoli florets, cauliflower, carrots, celery... whatever
> veggies benefit from a nice dip in a "cheesy sauce"
>
> Jill


Jill,

It all sounds nice and such, but a sausage gravy fondue and bisquits
might be fun, Oh the joys of fondue OOPS'!

--
Andy
http://tinyurl.com/dzl7h